Stir-Fried Yellow Velvetleaf and Tempeh With Soy Sauce
From the fresh plants from the field, I learned to appreciate any kind of vegetables or fruits that can be served at the dinner table. Since childhood, I have always learned to accept whatever is given by nature. Don't try to be picky and forget about ingredients that don't taste too good.
As someone who is good at cooking in my family, I feel I have an obligation to be able to change any ingredients so that it can be served. I also want those closest to me to learn to appreciate food.
Including the GENJER vegetables which I will share with you on how to serve it on my blog this time. This GENJER vegetable is also called Yellow Velvetleaf in other versions. Do you guys have another name for this vegetable?
Some people don't like GENJER because of the slightly bitter taste gushing from the hollow stem. But if served with the right mix, it will taste good to enjoy.
MIXED WITH PROTEIN
The most recommended thing in serving GENJER is to mix them with protein. In the old-fashioned recipe, GENJER was mixed with anchovies which tasted savory salty so that the bitter taste of the GENJER stem sap would disappear.
For the plant-based version this time, of course, I will not use anchovies as a mixture. I will use tempeh.
Tempeh, which is made from fermented soybeans, is different from tofu. It still has a grainy texture. Tempeh is my favorite ingredient to mix with GENJER.
Don't forget to add an important element here, namely soy sauce for a more delicious overall taste. Let's see how to cook these ingredients.
THE INGREDIENTS
- Tempeh about 1 block
- Yellow velvet leaf, 2 bunch
- General seasoning such as onion, garlic, chili, and salt.
- Soy Sauce about 2 tablespoons
- Sesame seeds to taste (optional if you like them)
COOKING INSTRUCTIONS
STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
Serve this side dish to complement the rice. Sprinkle with sesame seeds or chili powder if you like. I hope this dish can increase the value of yellow velvetleaf on the dining table.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: [email protected]
Discord: anggreklestari#3009
Hah! One of my favorite greens, genjer. My wife stir-fried them with baby shrimp (udang rebon).
baby shrimp delicious too. my mom has same way too
@tipu curate
Upvoted 👌 (Mana: 36/46) Liquid rewards.
thanks 😊
I've never tasted this but looking at the images make me wish for a plate. It looks delicious.
I would love to send you my food ❤️
🥰🥰🥰
Thank you 🌱 🌱 🌱
Yum! Your post would look great with the #foodie tag. You have been curated @sirenahippie on behalf of @FoodiesUnite. We are a tribe for the #Foodie community with a unique approach to all things food and we are here on #HIVE.
Join the foodie fun! We've given you a FOODIE boost. Come check it out at @foodiesunite for the latest community updates. Spread your gastronomic delights on PEAKD.com and claim your tokens.
Join and Post through the Community and you can earn a FOODIE reward.
Thank you foodies team 🎉
First time I see this vegetable @anggreklestari, it looks like asparagus, in the kitchen you have to be creative and as you point out you combine ingredients to surprise your family.
Happy day!
Here so difficult to find asparagus and the price so expensive:)
we have to be creative to use many gifts from nature ❤️
uggghh, looks so tasty! I wish i could eat it right now!
In my country there is no Genjer vegetable, I really don't know about it. Now, I think that to remove the bitter taste from it, blanching the vegetable for 5 minutes in salt water could work, I think this could work and make it more palatable. Excellent recipe, my child.